Fall 2023 Campus Dining Today - 5

FALL
2023
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EMPLOYEE ENGAGEMENT: WHERE SERVICE MEETS SATISFACTION
How can dining operations harness the power of their employees to deliver the best possible guest
experience? One idea from Harvest Table Culinary Group is the creation of a Guest Experience
Manager (GEM) that is singularly focused on responding to and elevating the concerns and
priorities of guests. Meanwhile, Purdue University's unique internship program builds leadership
skills and practical experience for students interested in foodservice and dietetics, while also
supporting operational relief.
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RETAIL 101: A TASTE OF TERMINOLOGY
No two meal plans are alike. Colleges and universities offer different plan options, and they have
reasons behind the structure. Some schools incorporate retail options in their dining plan, while
others offer separate options and benefits for these locations. Get up to speed on retail basics and
the jargon that is commonly used in this important and unique area of campus dining.
CRAFTING A UNIQUE DINING EXPERIENCE
With a new program underway, Hopkins Dining takes pride in ensuring that their entire dining staff
is fully invested in the program's mission and vision. The program has developed an acronym that
speaks to each of their key pillars of innovation, community, global responsibility, nourishment
and authenticity. Create, Represent, Act, Feed and Trust (CRAFT) is a simple way to remind and
empower the Hopkins Dining team to craft memorable guest experiences each day.
MACRO STEPS WITH MICRO-FARMS
Currently, 39 universities are growing their own produce in hydroponic vertical micro-farms that
are remotely managed and built by Babylon Micro-Farms in Richmond, Virginia, including some
members of the National Association of Colleges & University Food Services (NACUFS). With a
vision to make fresh and healthy food accessible to everyone, regardless of gardening experience or
available space, see what Babylon and partner universities are doing to bring micro-farms to college
dining.
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EXCITING EVENTS AND ENGAGING OCCASIONS
From " Takeover Thursdays " to a chef-inspired fine dining experience, find out more about how
three dining operations are stepping up to exceed guests' expectations and provide engaging
opportunities to help students thrive, connect, and be inspired. Dining Services at Cal Poly Pomona
(CPP) created a new culinary tradition by welcoming popular franchise partners to " take over "
dining stations-find out how they did it! At Michigan State University, the culinary services team
incorporated vendor partners into a fall welcome event, providing a unique opportunity for all
involved. Finally, SUNY Geneseo wowed both students and faculty with a series of lotteries and
contests that educated, engaged, and spread joy in the aftermath of the COVID-19 pandemic.
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KEEPING A PULSE ON CUSTOMER SATISFACTION
With a goal of offering excellent customer service experience, Pennsylvania State University (Penn
State) Campus Dining developed a unique customer satisfaction initiative. In the fall of 2020, Penn
State Campus Dining implemented the initiative that would educate staff, collect " near real-time "
customer feedback, and enable staff to use data to improve operations for diners.
TABLE OF CONTENTS
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Fall 2023 Campus Dining Today

Table of Contents for the Digital Edition of Fall 2023 Campus Dining Today